Store cucumbers at 45-50 F in their original plastic, away from moisture.

If necessary, they may be stored up to 68 F.

Temperatures below 45 should be avoided, as they will cause cucum-bers to spoil and become mealy.

Cucumbers are ethylene-sensitive and should be kept away from ethylene producers such as apples, pears or bananas.

With their delicate, unwaxed skins and seedless insides, Ontario Greenhouse Cucumbers are completely edible. Their skins are full of nutrients, adding vivid green color and texture to any dish. Simply remove their protective plastic, wash and use.

Nutrition Facts

Ontario Greenhouse Cucumbers are 96% water and a half cup sliced contains only 14 calories. The edible green skin is thin and unwaxed, so just pull back the plastic, wash and enjoy.

Ingredients:

2 Ontario Hot House Tomatoes, quartered

1 tsp olive oil

salt and pepper

1 cup plain cream cheese, at room temperature

1 tsp balsamic vinegar

1/4 tsp hot sauce, or to taste

2 tbsp toasted pine nuts, chopped plus some whole for garnish

2 Ontario Hot House Cucumbers

Directions:

In a bowl, toss tomato quarters, oil and pinch of salt and pepper. Lay tomatoes on a baking sheet, lined with parchment paper, skin side down, and roast in a 400 F oven about 20 minutes or until they look like they are drying out and start to brown. Let cool. Chop into fine pieces.

Meanwhile, beat cream cheese until light and creamy. Add the tomatoes and beat until combined. Stir in vinegar; season with hot sauce, salt and pepper to taste. Stir in chopped pine nuts and refrigerate until needed.

To serve, slice cucumbers into 1/4 inch rounds. Scoop out a small amount of the seeded part to make a well. Pipe using a large star shaped tip into small mounds of cream cheese on top. Garnish with whole pine nuts and small slices of tomato.